Arugula Salad with Chicken, Walnuts and Figs
Strawberry-Ricotta Crispbread
Ingredients
- 8 slices center cut bacon
- ½ cup walnut pieces
- 1½ cups shredded rotisserie chicken
- 2 (10-oz) pkg baby arugula
- 1 lb figs, quartered
- ¼ cup thinly sliced red onion
- ½ cup light balsamic vinaigrette
Instructions
- Microwave bacon, in batches, on a paper towel-lined plate at HIGH 1½ to 2 minutes or until crisp. Crumble.
- Meanwhile, toast walnuts in a dry skillet over medium-high heat 3 to 4 minutes or until fragrant.
- Combine bacon, walnuts, chicken, arugula, figs, and onion in a large bowl. Drizzle with vinaigrette; toss.
Side Dish Ingredients
- ¼ cup part-skim ricotta cheese
- 4 slices multigrain crispbread
- 1 cup sliced strawberries
- 1 Tbsp honey
Side Dish Instructions
- Spread ricotta cheese over each crispbread slice; top with berries and drizzle with honey.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
400
|
86
|
486
|
| Fat (g) | 21 | 1 | 22 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 27 | 4 | 31 |
| Carb (g) | 32 | 16 | 48 |
| Fiber (g) | 7 | 4 | 11 |
| Sodium (mg) | 699 | 81 | 780 |
Lunch Meal Plan
This recipe selected from the eMeals Lunch Meal Plan.
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